Colcannon Shepherds Pie Food
THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
- Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
- Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
- Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
- To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
- Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.
COLCANNON SHEPHERD'S PIE
Colcannon, a classic Irish side dish of mashed potatoes mixed with chopped cabbage, adds intrigue to this otherwise traditional shepherd's pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- Filling: Preheat oven to 375 degrees. Heat a large skillet over medium-high. Swirl in oil. Add lamb; season with 1 teaspoon salt and cook, breaking up into bite-size pieces and stirring occasionally, until browned in places and just cooked through, 7 to 9 minutes. Transfer to a bowl.
- Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion and carrots; season with 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, 6 to 8 minutes. Stir in tomato paste; cook 30 seconds. Stir in flour; cook 1 minute. Return lamb and accumulated juices to skillet. Stir in Worcestershire, broth, and 1/4 teaspoon pepper. Bring to a boil, scraping up browned bits from bottom of skillet. Reduce heat to medium-low; simmer until thickened slightly, 1 to 2 minutes. Remove from heat. Stir in peas and parsley. Transfer to a 2-quart baking dish.
- Mash: In a large pot, cover potatoes with 1 inch of water; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until tender, 12 to 15 minutes; drain. Return pot to medium heat; swirl in oil. Add cabbage and 1/2 teaspoon salt. Cook, stirring occasionally, until collapsed and tender, 7 to 9 minutes. Return potatoes to pot; mash with a potato masher. Add milk and butter, mashing and stirring until mixture is creamy and cabbage is distributed evenly. Season with salt and pepper. Spread mash evenly over lamb mixture; brush top with butter. Place on a rimmed baking sheet lined with parchment.
- Bake until golden brown in places and bubbling along edges, 30 to 35 minutes. Let stand 10 minutes before serving. Pie can be refrigerated in an airtight container up to 2 days.
COLCANNON
This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.
Provided by Marc Boyer
Categories Side Dish Potato Side Dish Recipes
Yield 5
Number Of Ingredients 7
Steps:
- In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
- Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
- Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 28.6 g, Cholesterol 52.7 mg, Fat 19.7 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 12.4 g, Sodium 179.8 mg, Sugar 7.3 g
DIANE'S COLCANNON
While colcannon seems to be associated with St. Patrick's Day, I love the combination of potatoes, cabbage, onion, and bacon all through the cooler months of fall and winter! I attend an annual St. Paddy's Day party and this is the dish I'm always asked to bring...and I'm happy to say that the bowl comes home empty every time!
Provided by DianeF
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
- Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 29.8 g, Cholesterol 26 mg, Fat 12.6 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 6 g, Sodium 217.2 mg, Sugar 4.4 g
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- Place a casserole dish over a medium heat and add the olive oil. When the oil is hot, add the onion, garlic and carrots, then cover, reduce the heat and allow to sweat for five minutes.
- Remove the lid and turn up the heat to high. Stir in the minced lamb and cook until brown. Stir in the tomato purée, hot stock and frozen pea’s. Season with sea salt and freshly ground black pepper and simmer over a low heat for 15 minutes.
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- Fill a 7–8 qt. pot 3/4 of the way with water and bring to a boil. Add the potatoes and boil gently until a knife slips in and out of the potato pieces without any resistance (15–20 min).
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- When the potatoes are soft, drain well and return to the pot. Add the butter and stir to combine. After the butter has melted, add the sour cream and milk. Mash to desired consistency with a potato masher (don't worry about getting every lump out: you won't notice them with the cabbage). Add the cabbage and leek mixture along with salt and pepper. Mix well and taste for seasoning, adjusting as necessary.
- Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat. Add the lamb and sauté, stirring and breaking up any clumps, until browned, 3–5 minutes. Drain and set aside.
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- Add the butter to a medium saucepan over medium heat, then add the onion and garlic and saute until the onion is soft and translucent. Stir in the celery and carrots and cook for a couple more minutes, then add the brussels sprouts and sweet pepper.
- Add the shredded chicken and 1/2 cup of the broth along with the frozen peas. Cook, stirring frequently, until the peas are a vibrant green. In a small bowl, whisk the cornstarch into the remaining 1/4 cup of broth, then slowly add to the pot, stirring, until thickened. If needed, add a bit of the colcannon to thicken. Season to taste with the fresh herbs, salt & pepper.
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- Break up ground meat. Push veg to the sides of the pan and add meat to center. Turn heat back up to medium high. Add about 1 tsp salt and 1/2 tsp black pepper to the meat. Stir and continue to break up meat as it cooks for about 4-5 minutes.
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The beer as well as genuine Irish food selections were up to par. Shepherd's Pie was a solid meal and put me through the rest of the day along with a slew of Guiness' watching a couple Premier games on Sat. The waitstaff were cool and most had an Irish fiestiness about them, so if youre in the mood to talk some smack, this is a decent place to do so..Fado gets packed on …
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From yelp.com
INSTANT POT SHEPHERD'S PIE LAMB : SHEPHERD’S PIE WITH ...
Shepherd's pie, often referred to as cottage pie when made with ground beef instead of lamb, is one of my favorite comfort food dishes. · place the trivet and . How to make instant pot shepherd's pie: · heat the instant pot! · mix in the water and frozen vegetables, add the steamer . Instant pot recipe for shepherd's pie · sauté onions and brown minced lamb in …
From staycations-in-connecticut.blogspot.com
From staycations-in-connecticut.blogspot.com
COLCANNON SHEPHERDS PIE | COMFORT FOOD RECIPES DINNERS ...
Feb 22, 2018 - Colcannon adds intrigue to this otherwise traditional shepherd's pie. Feb 22, 2018 - Colcannon adds intrigue to this otherwise traditional shepherd's pie. Feb 22, 2018 - Colcannon adds intrigue to this otherwise traditional shepherd's pie. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.ca
From pinterest.ca
CLODAGH MCKENNA'S SHEPHERD’S PIE WITH COLCANNON TOPPING ...
Clodagh McKenna's Shepherd’s Pie with Colcannon Topping. This video is unavailable because we were unable to load a message from our sponsors. If you are using ad-blocking software, please disable it and reload the page. Playing Clodagh McKenna's Shepherd’s Pie with Colcannon Topping.
From rachaelrayshow.com
From rachaelrayshow.com
SHEPHERDS PIE RECIPES - FOOD.COM
Instead of the mashed potatoes listed in the recipe, I topped the pie with leftover Colcannon. The kids asked for it again!” -KTgirl. recipe Vegetarian Shepherd's Pie "This is a great recipe! To make it even more authentic according to my English husband, I added one diced carrot, and about a third cup of frozen peas. It really worked well! -Aunt Eia. Advertisement. recipe Tex …
From food.com
From food.com
SHEPHERD’S PIE DINNER STOCK PHOTO. IMAGE OF DISH, ONION ...
Photo about Shepherds Pie topped with Colcannon potato, with a selection of fresh vegetables and Irish Stout battered onion rings and Sourdough Flat Bread. Image of dish, onion, food - …
From dreamstime.com
From dreamstime.com
IRISH COLCANNON SHEPARD'S PIE | KERRYGOLD AUSTRALIA
This Irish Colcannon Shepherd’s Pie is a mash up of two Irish favorites – Colcannon and Shepherd’s Pie, hearty comfort food on the menu. Directions: Preheat oven to 190c; Heat oil in a large saute pan over medium heat. Add lamb and cook until no longer pink. Reserve 1 tablespoon rendered fat and drain meat. Add reserved fat back to the pan and place over medium heat. …
From kerrygold.com
From kerrygold.com
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